# What You'll Need:
→ Egg Salad
01 - 4 large eggs
02 - 1 large ripe avocado
03 - 2 tablespoons sugar-free mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 tablespoon fresh dill, chopped
07 - 1 tablespoon lemon juice
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Lettuce Boats
10 - 1 head butter lettuce or romaine lettuce, 8 large leaves
→ Topping
11 - 2 tablespoons everything bagel seasoning
# Steps to Follow:
01 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then reduce heat and simmer for 9-10 minutes. Transfer eggs to an ice bath using a slotted spoon and let cool for 5 minutes. Peel under cool running water and chop into bite-sized pieces.
02 - In a medium mixing bowl, mash the ripe avocado with lemon juice, mayonnaise, Dijon mustard, salt, and black pepper until the mixture reaches a smooth consistency with slight chunks remaining.
03 - Add the chopped eggs, fresh chives, and dill to the avocado mixture. Gently fold all ingredients together until evenly distributed, being careful not to overmix and lose the chunky texture.
04 - Carefully separate individual lettuce leaves from the head, removing any damaged outer layers. Rinse each leaf under cool water and pat dry thoroughly with paper towels to prevent excess moisture.
05 - Divide the avocado egg salad evenly among the 8 prepared lettuce leaves, spooning the mixture into the center of each leaf to create a boat shape.
06 - Sprinkle the everything bagel seasoning over the filled lettuce boats immediately before serving to maintain maximum crunch and flavor impact.
